Clean the fish, cut into serving pieces, salt to taste and fry in lard until golden brown. Remove from pan and fry the garlic in the remaining lard. When golden brown add the onion and tomatotoes and salt to taste. When tomato is cooked add the water and simmer from 3-5 minutes. Drop the fried fish into the mixture, remove from heat and add well beaten eggs. Serve hot.

Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains.Drain, separate the pieces of garlic from the pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot.

Hi, I have tasted Filipino food. Especially at Cebu City, I have tasted the whole body of pork. They put the body of a pig in a very long bamboo, and they turned it right and left until it became very brown. I have tasted the skin and bite it, it was delicious and crispy. I wish to be back there someday :)